TOMATO CHUTNEY

Ingredients:
1 Onion
2 large Tomatoes
4-5 big Dry Red Chillies
1/2 inch Ginger
2 tbsp Chana Daal
3 tbsp Coconut Milk or 4 tbsp dessicated Coconut with 2 tbsp milk
2 tbsp Oil
1 tsp Mustard Seeds
1 sprig of Curry Leaves
a pinch of Asafoetida
Salt to taste

Recipe:
If you are using dessicated coconut then soak it in 2 tbsp milk.
Chop onions, tomatoes and ginger.
Heat 1 tbsp oil in a pan. Reduce flame add chana daal and red chillies (leave 1 red chilly for tempering).
Saute till chana daal turns light brown. Take out daal and chilly and put in the bowl.
Heat the same pan, add ginger and onion. Saute till onions become transparent.
Add tomatoes and saute. Cook for 10 minutes on medium.
Take the tomatoes mix out in the bowl of daal and chillies and let it cool down
Empty the bowl in blender. Add coconut milk or soaked coconut and salt. Blend to a fine paste.
Empty the paste on a serving bowl.
In a small pan, heat 1 tbsp oil. Add mustard seeds and 1 red chilly. When seeds start splutter add curry leaves and asafoetida and pour over the chutney.
Tomato chutney is ready to serve with dosa or idli

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